Category: Vegetarian (Page 1 of 11)

17 Supercharged Plant-Powered Salads

A few weeks ago, I taught a cooking class for a client in DC about how to supercharge your salads. I summed up the keys to building an upgraded and anti-cancer salad in my last blog post here, so make sure to check that out if you missed it.

We made three different salads – two with greens as the base and a third with grains (quinoa) as the base. All of them were a hit, so I thought I’d share the recipes we made along with a few more of my favorite salads, so you can give them a try!

Let’s dive into the¬†recipes! These are great for any meal of the day (yes, even breakfast!) and perfect for potlucks. Kale salads hold up especially well for a few days in the fridge, but make sure to keep them chilled to avoid food poisoning, especially at outdoor picnics.

Enjoy! ūüôā

Strawberry, Fennel & Arugula Salad with a Lemony Balsamic Vinaigrette by Rebecca Katz

Sundried Tomato Basil Quinoa Salad

Spring Farmer’s Market Salad with Tangy Apple Cider Vinaigrette

Rainbow Super Food Kale Salad (my most requested recipe!)

Crowd-Pleasing Vegan Kale Caesar Salad by oh she glows

Mediterranean Spring Salad with Easy Avocado Dressing

Kale Salad with Avocado Tahini Sauce by Love & Lemons

The Easiest Kale Salad Ever

Kale Waldorf Salad by Whole Foods Market Recipes

Simple Beauty-Boosting Salad with Pesto Dressing

A Simple Salad for Salad Haters with Creamy Basil Dressing by Sondi Bruner

Chickpea & Sundried Tomato Kale Salad

Kale Salad with Peach Vinaigrette by The Detoxinista

Cherry Tomato, Asparagus & Quinoa Spring Salad

Watermelon Mojito Salad by Stupid Easy Paleo

Cumin & Black Bean Quinoa Salad

Eat Your Greens Chickpea Medley by oh she glows

What are some of your favorite salad recipes? Feel free to share in the comment section below! I always love trying new recipes.

The Secret Ingredients for Anticancer Salads

I didn’t eat my first salad until I was in college.

I liked vegetables but just couldn’t get excited about a plate of raw ones and was always grossed out by condiments and anything besides butter and parmesan cheese being on my food, so salad dressings were out.

Fast forward to my 30s, and I am a salad fiend! I love them and do what I can to make them exciting, colorful and delicious.

My husband is a teacher and was telling me about a potluck they recently had at his school. One of the teachers wanted to go in on a salad with him, and they were going to bring the standard lettuce + tomatoes + carrots + cucumbers with ranch dressing.

Now, as a disclaimer, I believe that eating fresh, whole foods, especially vegetables, is a wonderful idea. But what if you could supercharge your salads with more medicinal, disease-preventive, feel good ingredients??

This video from nutritionfacts.org has gotten me to think differently about salads, and I think it will do the same for you. It also reveals the #1 anticancer vegetable, so check it out!

Based on that video, I thought I’d share the¬†template that I use to mix and match ingredients when making salads.¬†I still include all vegetables but ordered them based on how cancer preventive they are, so use this as a guide for upgrading your salads.

The key with keeping salads exciting is to use a variety of colors, textures, and flavors. Based on this list, you can come up with endless combinations of beautiful, nourishing and delicious salads!

  • Base: spinach, kale, arugula, Romaine, spring mix, watercress, Bibb lettuce, red leaf lettuce, green leaf lettuce, radicchio, bok choy, endive
  • Veggies: broccoli, cauliflower, shredded cabbage, shredded brussels sprouts, scallions, shallots, onions, leeks, fennel, celery, peppers, beets, radishes, roasted sweet potatoes and other root vegetables, cooked asparagus, sun-dried tomatoes,¬†tomatoes, cucumbers,¬†carrots
  • Super food add-ons: broccoli sprouts (Potomac Sprout Co. is my favorite!), lentil sprouts, bean sprouts, hemp seeds, goji berries, mulberries
  • Chopped herbs: basil, parsley, cilantro, dill, oregano, mint
  • Fruit: berries are my go to but sometimes apples, pears or peaches fit the bill! Avocados are a great substitute for cheese (and they’re a fruit!)
  • Fermented Food: chopped sauerkraut, fermented beets (Farmhouse Culture), or kimchi.¬†Adding these to your salad will enhance digestion and leave you feeling less bloated.
  • Protein: lentils, chickpeas, black beans, pinto beans, cannellini beans, chicken, salmon
  • Crunch: roasted chickpeas (Chickpeatos and Saffron Road are my top two brands), sunflower seeds, pumpkin seeds, slivered almonds, chopped walnuts, pecans or cashews
  • Dressing: check out over a dozen dressing recipes below, most of which include the all-star ingredient – GARLIC! My favorite brands of store-bought dressing are Tessemae’s and Bragg’s.

In the next post, I will be sharing 16 supercharged salad recipes, so you have some ideas for how to make this happen…and keep your salads exciting!

Spring Farmer’s Market Salad with Tangy Apple Cider Vinaigrette

I had the opportunity to spend time with one of my favorite companies this past week for a cooking demo about how to supercharge our salads. We talked about the importance of using lots of deeply and brightly colored ingredients and combining a variety of textures to keep salads exciting and delicious!

In preparation for the class, I came up with a new salad that combines some of my favorite ingredients that are perfect for spring and in season right now. Fruit and vegetables taste best and are most flavorful when they are locally grown and in season, so I wanted to take advantage of that.

This salad combines a variety of colors and textures and is packed full of nutrient-rich ingredients, and so did the other two salads we made that day:

One of the coolest parts of the class included a demo of a simple way to slice grape tomatoes easily and quickly. Check out the video below for how to slice a pint of tomatoes in under a minute!

This farmer’s market salad introduces sprouts – an ingredient I haven’t used on the blog before – so I wanted to tell you why I’ve been so jazzed about incorporating them into my salads! Broccoli sprouts, in particular, are one of the BEST additions you can make to your diet. Dr. Mercola wrote a post about all of the science-backed benefits of broccoli sprouts¬†here, but I thought I’d share a few with you now.

Broccoli sprouts are even MORE supercharged than broccoli and have been linked to preventing a number of health issues, including:

  • High blood pressure
  • Cancer
  • Heart disease
  • Allergies
  • Detoxification
  • Diabetes

My favorite brand at the moment is the Potomac Sprout Company, and I buy them at MOMs Organic Market. You can also grow your own sprouts using seeds at home using this method from No Meat Athlete.

Now, for the recipe ūüôā I think you’re going to enjoy this one!

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Spring Farmer's Market Salad

This salad is an upgrade to a basic salad and combines some of the best vegetables of spring!

Course Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author Rachel Druckenmiller

Ingredients

Salad

  • 1/2 pound spring mix organic
  • 1 pint grape tomatoes sliced in half
  • 1 bunch scallions chopped
  • 1 English cucumber diced
  • 1 container broccoli sprouts Potomac Sprouts Company is my favorite!
  • 1/2 cup roasted chickpeas Saffron Road or Chickpeatos brand
  • 1/2 cup pistachio meat

Tangy Apple Cider Vinaigrette

  • 1/2 cup raw apple cider vinegar with "The Mother"
  • 2 cloves garlic peeled and minced
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon raw honey
  • 1/4 teaspoon sea salt
  • 2 teaspoon fresh thyme
  • 1 cup olive oil extra virgin

Instructions

  1. Combine all salad ingredients in a bowl

  2. Toss with 1/2 cup dressing and enjoy!

Apple Cinnamon Quinoa Breakfast Bowl

I just finished up teaching a two-part series about Healthy Meal Planning Made Easy at the Institute for Integrative Health. We had a great time and made some tasty recipes. I love showing how eating well can be easier, more fun, and delicious, and these classes are the perfect opportunity for me to do that.

I summed up my top healthy meal planning tips from week #1 in this post and shared links to over a dozen simple recipes, including the mason jar salad and tropical-inspired smoothie we made and sampled during the session.

In class #2, we focused on batch cooking, my favorite gadgets, the ultimate food storage guide, and my top tips for eating healthy on the go. Batch cooking is a technique of preparing larger quantities of simple foods that can be mixed and matched throughout the week. I love what Nutrition Stripped has to say about strategies for how do this in her Batch Cooking 101 blog post.

We kicked off the class with a sample of one of my favorite new packaged foods – Swapples – which is a new spin on a traditional waffle. Swapples are gluten-free, vegan, and paleo and can be used as the base of or topping for just about any meal. We tried the Tomato Pizza version, which I’d recommend dipping into marinara sauce! ¬†For the “eating on the go” part of class, we also sampled one of my favorite real food snack bars – an Almond Cranberry Everbar.

We had fun playing with our food and making this easy 10-minute white bean, tomato and zucchini noodle saute. Two brave volunteers came up to help me spiralize the zucchini into noodles and did a great job! Want to get your own spiralizer? Check out this one.

Since one of the main concepts I wanted to introduce was batch cooking, we talked about how to use quinoa two different ways – one savory preparation and one sweet. If you prepare a big pot of plain quinoa (let’s say you cook 4 cups) at the beginning of the week, you can use it for a number of different dishes. If you’ve ever made a mistake cooking a batch of quinoa and ended up with a giant mass or unevenly cooked pieces, read this post that reveals the SECRET to cooking perfect quinoa…every time!

You can use it as the base of grain bowl like this Sweet Potato, Edamame & Quinoa Bowl that was a BIG hit.¬†You could substitute it¬†rice in a stir fry, toss it into a soup or stew or on top of a salad, or use it to make a breakfast bowl. Think of the quinoa as a substitute for oatmeal. Since it’s already cooked, this is a great way to save time in the morning. I’m going to experiment with other versions of this recipe that combine different ingredients, but this is a simple one to start with, so I hope you’ll give it a try!

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Apple Cinnamon Quinoa Breakfast Bowl

This tasty and easy breakfast is a great way to use leftover plain quinoa.

Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Rachel Druckenmiller

Ingredients

  • 1 cup cooked quinoa
  • 1/2 cup almond milk
  • 1/2 cup unsweetened applesauce
  • 1/2 teaspoon cinnamon
  • 1 pinch ground ginger
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon fine grain sea salt
  • 2 tablespoons almond butter
  • 1 tablespoon 100% pure maple syrup
  • 1/2 apple diced
  • 1/4 cup walnuts chopped

Instructions

  1. Combine all ingredients except apple and walnuts in a small saucepan on the stove over medium low heat, stirring until heated through and quinoa begins to thicken, about 8-10 minutes.

  2. Pour into bowls and top with chopped apple, walnuts, and, if needed, a light drizzle of maple syrup.

Recipe Notes

You can also top this dish with pumpkin seeds, sunflower seeds, chopped almonds or hemp seeds.

White Bean, Tomato & Zucchini Noodle Saute

Pasta was my favorite food group growing up.

Whether it was Spaghettios, Beefaroni, or buttered egg noodles or angel hair, I LOVED all things pasta. I’ve come to upgrade my preferences these days and prefer protein and fiber-packed lentil pasta, brown rice pasta, or the easiest and most nourishing choice out there…

Zucchini noodles!

AKA “zoodles.” ūüôā

You can buy zucchini noodles at a lot of grocery stores for convenience, BUT it’s so much cheaper (and way more fun!) to make them yourself.¬†The simple gadget you use to make them is called¬†a spiralizer.

I did a video about how to use a spiralizer when I JUST started making videos a few years, so don’t mind the less than stellar quality! I plan to update this with a better version soon, but it makes the point, so I’m keeping this one here for now.

You can eat the zoodles raw or lightly saute them, which is what I did for today’s recipe. If you eat them raw, I find that it helps to let them “sweat” on a paper towel for about 10 minutes before adding them to a salad, so they stay crunchy.

I had some garlic, cherry tomatoes and leftover cannellini beans that I wanted to use up, so I decided to toss all of them together to come up with this dish. Something like this¬†takes just a few minutes to put together, so it’s convenient¬†if you’re in a time crunch. Using fun kitchen toys like a spiralizer is also a great way to include your kiddos in the meal-making process. If you make cooking fun, they (and you!) will be more likely to want to do it instead of feel like you have to do it.

You can modify this recipe¬†based on other ingredients you have on hand. Adding asparagus would be a great idea this time of year, since that is in season. Even though I didn’t use it this time around, I’m going to add some fresh basil the next time I make this dish because I think it will really make it pop and add another layer of flavor and color.¬†I add leafy greens to my meals as often as possible!

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White Bean, Tomato & Zucchini Noodle Saute

This quick and easy dish comes together in minutes and is a great way to highlight spring and summer veggies!

Course Main Course
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Rachel Druckenmiller

Ingredients

  • 2 zucchini spiralized
  • 2 tablespoons olive oil extra virgin
  • 2 cloves garlic minced
  • 1 cup cherry tomatoes sliced in half
  • 1 cup cannellini beans drained and rinsed
  • Pinch sea salt to taste
  • 1/2 teaspoon lemon zest optional
  • 1/4 cup fresh basil leaves torn

Instructions

  1. Use your spiralizer to make zucchini noodles with your zucchini. Cut them with scissors, so you don't have one long noodle.

  2. In a large saute pan, add olive oil over medium high heat. Add garlic and saute for 30 seconds or until fragrant. 

  3. Add cherry tomatoes, cannellini beans, and a pinch or two of salt and saute for about 5 minutes. Add zucchini noodles and saute for 2 more minutes or until heated through. Taste and add additional salt, if needed.

  4. Pour contents of pan into two bowls and top with basil leaves and lemon zest. 

Recipe Notes

I like to top any kind of pasta with my favorite paleo parmesan cheeze made with cashews and nutritional yeast. Here is the 3-ingredient recipe for that!

What We Eat: A Peek at Our Weekly Menu

I’ve had people ask time and time again what a typical week of eating looks like for me and Bill. Every week is different, but I thought I’d give you a glimpse of what last week and the upcoming week consisted of for our meals.

I tend to make a combination of my own recipes from this blog and often look to the Nourishing Meals Cookbook, The Undiet Cookbook,¬†Forks Over Knives: The Cookbook or one of Rebecca Katz’s many healing cookbooks, with a recent focus on The Longevity Kitchen Cookbook.¬†

We pretty much follow Michael Pollan’s advice to “Eat food, not too much, mostly plants.” Sometimes I’m a little off on the “not too much” part, if I’m being completely honest, but we prioritize eating real food made from ingredients we recognize and can pronounce. The vast majority of¬†what we eat, especially for me, consists of plant-based foods like veggies, fruit, beans, grains, nuts and seeds, and we load up on herbs and spices for flavor. I do eat some animal proteins a couple of times a week, usually wild caught fish or pasture-raised chicken or eggs.

My husband¬†Bill’s German heritage demands a higher animal protein ratio than what I eat. He just feels better eating a bit more of it than me! That’s why I’m such a huge advocate of listening to your body and paying attention to what gives you energy and what takes it away. I encourage you to experiment with different foods to see which ones make you feel best. For more on my philosophy around food and eating, check out this recent post.

Okay, now let’s get back to the food. Want to know what a week of breakfast, lunch and dinner looks like for us? Check out the list below!

Breakfast

Because I’m on a healing foods protocol through my nutritionist, as I’m restoring my body from Epstein-Barr Virus, I’m not eating certain things that Bill eats on a regular basis, like eggs. He¬†loves making breakfast and puts in a lot of work each morning. A typical breakfast for him consists of roasted sweet potatoes, saut√©ed onions and tomatoes or peppers, and an egg, usually served on or with a Swapple, which is one of my favorite freezer staples¬†as well. We also like Bilinski’s casing-free, real food chicken sausage, especially the kale balsamic version!

I usually have a smoothie because it’s the easiest way to pack a lot of goodness into one glass (or smoothie bowl!). I’ve been opting for blueberries as my main fruit because of how antioxidant-packed they are. I alternate which fats I use, including coconut butter, chia seeds, flax seeds, hemp seeds and avocado. I usually throw in a handful of baby spinach or baby kale and round out everything with a scoop of protein powder or an extra sprinkle of hemp seeds.

I’ll have to share the smoothie I’ve been making lately, so you¬†have the recipe, but this Blueberry Blast¬†Smoothie is pretty similar!

I absolutely LOVE the Oat Berry Yogurt Muffin recipe from the Forks Over Knives Cookbook¬†and have been serving that with Trader Joe’s mixed nut butter. I also tried the Detoxinista’s Vegan Almond Flour Banana Bread. It’s RICH and pretty hearty, since it’s made with almonds as the base, but I really liked the flavors!

Lunch & Dinner

To be honest, lunch and dinner don’t look that different for us. I almost always have a big salad for lunch as my base and often¬†serve up leftovers from dinner for lunch because it makes things easier and saves us time. I’m a big advocate of making grain or salad bowls, which basically consists of throwing together some cooked and raw veggies (focus on leafy greens!), some source of protein (usually beans), something crunchy like nuts or seeds, and a grain like quinoa or brown rice if I’m making a grain bowl. I top it all off with a dressing¬†and toss everything together.

As much as I love to cook, sometimes I need something nourishing when I haven’t planned ahead and packed. When I’m on the go, some of my favorite places to hit up are Stall11 at RHouse, sweetgreen, Harmony Bakery, the Naked Lunch Cafe, and Whole Foods Market hot bar and salad bar. I link to all of those places and¬†others in my healthy foodie dining guide to Baltimore.

Here’s what we’ve been cooking up lately!

That’s a look at some of what we’ve been cooking up in our kitchen lately. We stick with some of our favorite familiar staples and try a few new ones here and there.

How about you? What’s on your menu? Try anything new lately? Feel free to¬†share in the comments below! I love trying new recipes ūüôā

3 Beautiful Smoothie Bowl Recipes to Try

I’ve been a fan of smoothies for years because of how many nutrients you can pack into one meal. But I’ve also noticed something you may find to be true as well.

I tend to drink them fast. Like, under two minutes fast.

That’s a lot of food entering your stomach at an unnaturally fast rate, which can lead to things like bloating, gas, indigestion, and overeating.¬†You can drink fruits and vegetables at a rate of about two cups per minute when you get them through a smoothie. This can¬†undermine your body’s capacity to recognize that you’re full because the body needs about 20 minutes to register that you’re satiated once you start eating.

So, what’s one idea for slowing down your smoothie drinking pace?

Put it in a bowl!

Yup, make a smoothie bowl.

It’s not that complicated either. All you’re really doing is using slightly less liquid (1/4-1/2 cup less than usual), so you end up with a thicker consistency that can be poured into a bowl instead of into a glass. It’s also important to use thickening ingredients like chia seeds, avocado, frozen banana, soaked raw cashews, and even peeled zucchini to reach your desired consistency.

Now, I do have a few words of caution and something you’ll want to keep in mind when going this route. Smoothie bowls are often topped with heaps of¬†granola, honey, maple syrup, nuts, a whole banana, etc., which makes for a pretty picture. But, on top of all of the ingredients that are already in a smoothie, this can be overkill, so use your toppings sparingly. Try not to overdo it. Notice how your body feels and adjust accordingly! Less is more ūüôā

Check out the three smoothie bowl recipes below that I’ve previously posted on my¬†instagram¬†page. If you’re looking for even more smoothie bowl inspiration, here is a list of nine smoothie bowls from Greatist and 11 from Buzzfeed!

Berry Good Smoothie Bowl 

Ingredients

1 tsp flax seeds or flax meal
2 teaspoons hemp seeds
2 teaspoons chia seeds
1 teaspoon coconut butter (optional but tasty!)
1 teaspoon vanilla powder or extract
1/2 tsp raw honey
1 cup baby spinach
1-1.5 cups almond milk (start with one cup for a thicker bowl)
1 cup frozen blueberries
1/2 cup frozen raspberries

Directions: Blend all ingredients, except the berries, in a high-speed blender for about 15-20 seconds. Then, add berries and blend until smooth, adding additional almond milk, as needed, until it reaches your desired thickness. Pour into a bowl and top with additional berries and a sprinkle of hemp seeds.

Shrek Smoothie Bowl

Ingredients

1/2 cup frozen mango
1/2 cup frozen pineapple
1 tsp fresh ginger root
1 tablespoon fresh lime juice
1/2 small avocado
1 cup baby spinach
1 scoop unflavored protein powder (I like Vital Proteins and Bulletproof Collagen Protein because they are flavorless!)
1/2 tsp raw honey
1-1.5 cups water (start with 1 cup and add more as needed)

Directions: Blend everything together until you reach a smooth, thick consistency. Pour into bowl, sprinkle with shredded coconut, and serve with a spoon!

Berry Chocolate Smoothie Bowl

Ingredients

1 cup frozen mixed berries (strawberries and raspberries)
2 tablespoons chia seeds
1.5 tablespoons raw cacao powder
1/2 tsp vanilla extract
1 Medjool date, pitted
1 scoop unflavored protein powder (I used Vital Proteins)

1 – 1.5 cups dairy-free milk (start with 1 cup and add more 1/4 cup at a time)

Directions: Put everything in a blender and blend for about a minute or until smooth. Pour into bowl and sprinkle with goji berries and cacao nibs.

So, what about you? Are you a fan of smoothie bowls? Do you have any favorite recipes? Feel free to share them below!

14 Valentine’s Day Sweet Treat Recipes {Gluten-Free, Dairy-Free}

Bill and I¬†love holidays and find ways to make¬†them special. My family always did that growing up, so it’s a tradition I’ve carried into my marriage.

This past week, I thought it would be neat to buy a card and a treat for Bill for each day leading up to Valentine’s Day.

I put a card and a treat in a brown paper bag with “Happy <3 Week” written on it and put it in his backpack each day.

heartweek

It was fun for me to do and I know it will be at least one bright spot in the midst of his hectic days as an elementary school phys ed teacher.¬†I’m not sure what he has planned for this weekend, but I’m looking forward to it!

When it comes to Valentine’s Day, one thing is for sure – BOTH of us love chocolate.

We are fans and followers of our favorite Baltimore-based chocolatier, Jinji, and know that Valentine’s Day is not complete unless we are eating some of her amazingly delicious chocolate creations. It’s seriously the purest, richest chocolate I’ve ever tasted.

truffles

Truffles galore! They’re always so creative and decadent.

If you can’t make it out to your favorite chocolate shop, or you just want to make a delicious sweet treat at home,¬†try one of these 14 Valentine’s Day-worthy recipes below.

They are all dairy-free, gluten-free, and made without refined sugar. Many of them are paleo-friendly as well, so give at least one of them a try!Vday Collage.jpg

The first recipe holds a special place in my heart because dark chocolate caramels are pretty much the best thing ever.

Homemade Rolos by oh she glows

homemade-rolos-7159.jpg

Photo Credit: Angela Liddon. Used with permission.

Oatmeal Heart Cookies by Nourishing Meals

oat heart cookies71

Photo Credit: Nourishing Meals. Used with permission.

Sweet & Salty Super Food Chocolate Bark by RNK

Superfood Bark

Cherry Dark Chocolate Chip Almond Butter Cookies by RNK

cherry choco chip cookies

Two Layer Raw Chocolate Brownies by oh she glows

Brownies.JPG

Photo credit: Angela Liddon. Used with permission.

Cacao Mousse & Raspberry Parfaits by Begin Within Nutrition

mousse

Photo Credit: Begin Within Nutrition. Used with permission.

Cherry Chocolate Brownie Bites by RNK

cherry choco bites

Seductive Raw Chocolate Walnut Fudge by oh she glows

fudge2.jpg

Photo Credit: Angela Liddon. Used with permission.

Easy Strawberry Cheesecake by Kasia Kines (my nutritionist!)

Chocolate Hazelnut Truffles by RNK

Dark Chocolate Berry Cups by Yuri Elkaim

Healthy Valentines Berry Cups

Photo Credit: Yuri Elkaim. Used with permission.

Peanut Better Balls by oh she glows

PB Balls.JPG

Photo Credit: Angela Liddon. Used with permission.

Mint Chocolate Crunch Bliss Balls by RNK

Mint Chocolate Chip Bliss Balls

Peanut Butter Cup Pie by The Detoxinista

no bake

What are your favorite sweet treat recipes?

Feel free to leave a comment below and share!

 

Simple Vegetable & Chickpea Soup

Nothing hits the spot on a cold winter day like a warm and cozy bowl of soup.¬†This recipe has quickly become one of our favorites and is one we’ll be making again soon.

About five years ago, I was trying to get to the bottom of years of acid reflux, frequent colds and congestion and seasonal bronchitis, so I removed certain foods from my diet for about 10 days. It was during that time and in the months that followed, that I discovered dairy products to be the #1 trigger of my sinus and respiratory issues. Once I removed dairy, my health issues practically disappeared.

It was amazing.

I had been learning about the health benefits of food for years at that point. But¬†I never realized how connected my diet was to why I got sick so often and wasn’t feeling¬†my best.

Since that time, I’ve continued to “clean up” my diet with the goal of feeling as good as possible as often as possible. I take supplements and probiotics to repair and restore my health after taking¬†years of antibiotics and acid reducers. In addition, I’ve found that foods¬†containing gluten trigger me as well, so I steer clear of them.

For the past few weeks, I’ve been taking my body through an experiment. It’s kind of like an investigation to better understand why I’ve been feeling a little “off” for¬†the past few months. Because I wanted to get to the root of what my body is trying to tell me, I’ve¬†been following the protocol in the book The Elimination Diet. It’s¬†written by renowned nutritionist, Tom Malterre, and his wife, Ali Segersten, who also authored the Nourishing Meals cookbook.

One of the recipes I tried was for a simple vegetable soup. I used the concept behind the soup as my guide and created my own version of it, which I’m sharing with you today.

It’s full of nourishing, calming, anti-inflammatory ingredients that promote healing and a sense of warmth and comfort. It makes enough to feed 8-10 people, so we like to make it at the beginning of the week to take care of 4-5 meals for both of us. You can enjoy it for breakfast, lunch or dinner, and serving it with a few hunks of avocado on top is especially delicious!

Veggie Lover Chickpea Soup

Ingredients

1 tablespoon extra virgin olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
2 cups celery, chopped
2 cups carrots, chopped
2 cups cremini mushrooms, chopped
2 cups sweet potatoes, peeled and chopped
2 (15-ounce) cans garbanzo beans, drained and rinsed
1 tablespoon fresh thyme OR 1 tsp dried thyme
8 cups sodium-free vegetable broth (check out my super EASY recipe here)
3 cups kale, destemmed and chopped
1/2 cup parsley, chopped
2 teaspoons Herbamare OR 1 tsp sea salt
Freshly ground black pepper, to taste

Directions

  1. Heat the oil in a 4 to 6-quart pot over medium heat. Add the onion and saute for about 5 minutes.
  2. Add the remaining chopped vegetables, beans, thyme (if you have it) and vegetable stock. Cover and simmer for 20-25 minutes or until vegetables are tender.
  3. Add kale, parsley, salt and pepper, and simmer for 5 more minutes.

This soup serves about 8-10 people.

We store it in glass mason jars. If you are going to freeze it, leave about 2 inches of room at the top of the jar to allow for expansion in the freezer.

5-Minute Pumpkin Spice Ice Cream {Paleo}

It finally feels like winter, and I’m pretty sure I saw my first snowflake yesterday…but that didn’t stop me from making ice cream!

This recipe is a variation of the 2-minute banana ice cream recipe I¬†shared a few years ago. This is a GREAT way to use up bananas that have seen better days instead of throwing them away ūüôā Just peel and then freeze them, so you‚Äôre always prepared to make banana ice cream.

This recipe is quick and easy to make, and the texture is just like soft serve ice cream. I have no idea how¬†frozen bananas turn into such a smooth and creamy consistency, but they do. It’s pretty amazing, and if you haven’t tried it before, all you need is a food processor to make it happen!

I put a seasonal spin on the original recipe by adding pumpkin puree and some festive, warming spices like cinnamon, ginger, clove and nutmeg. I topped mine with some chopped pecans, but you could also use pumpkin seeds or even some dark chocolate chips.

Enjoy!

pumpkin-ice-cream-title pumpkin-ice-cream-closeup

Ingredients

2 cups peeled, frozen bananas cut into 1/2-inch rounds
1/3 cup pumpkin puree
1/4 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
Pinch cloves
Pinch nutmeg
Pinch fine grain sea salt
Chopped pecans (optional)

Directions

  1. Put the frozen bananas in the food processor. Grind the bananas until they resemble this gravel-like consistency. Keep processing until the bananas resemble a smooth consistency. See this post for pictures of the process.
  2. Add in pumpkin puree, spices and maple syrup. Pulse until evenly combined. Add toppings and serve immediately (my preference) or follow step #3 below.
  3. Pour ice cream into parchment-lined glass baking dish with lid and freeze to firm up consistency. Once hardened, lift ice cream block out of dish using corners of parchment paper and cut the block of ice cream into cubes. Return cubes to food processor and follow step 1 above until it becomes creamy again.

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